French Beans, Plain
From Buckmaster's cookery, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
601Calories
32 gProtein
113 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories601 kcal
Protein32 g
Carbohydrates113 g
Fiber43 g
Sugars4.2 g
Total Fat3.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium27 mg
Potassium1678 mg
Calcium286 mg
Iron4.9 mg
Magnesium254 mg
Phosphorus463 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate340 mcg
Water302 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 104. The excerpt below is the record exactly as published.
FRENCH BEANS, PLAIN. Ingredients. French Beans. Sugar. 1. Take one pound of French beans. 2. Remove the strings and stalks, and, if they are old, split them 3. Turn them into a saucepan with plenty of boiling water and a small teaspoonful of sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.